1. Truck Offloading & Transport

• Safely unload food items from the delivery truck
• Carry boxes and containers to designated sorting and storage areas
• Handle items with care to prevent damage or spoilage
• Report any damaged goods or packaging issues immediately

2. Expiration Date Inspection

• Check all products for expiration dates upon arrival
• Identify and set aside expired or near-expiration items
• Document expiration dates on inventory as needed
• Notify lead or supervisor of items requiring immediate use or disposal
• Ensure no expired products are stored for distribution

3. Sorting & Organization

• Sort items by category (proteins, produce, canned goods, dry goods, etc.)
• Separate perishable items from non-perishables
• Group like items together for easier inventory tracking
• Organize donations in designated sorting area following established protocols

4. Portioning & Packaging (if applicable)

• Portion bulk items into individual servings or standard quantities
• Repackage items into containers for distribution if required
• Ensure portions are consistent and appropriate for patron needs

6. Storage & Safety

• Place items in appropriate storage locations (refrigeration, shelving, freezer)
• Follow FIFO (First In, First Out) method to rotate stock
• Ensure proper spacing and ventilation in storage areas
• Store items at correct temperatures when applicable
• Keep storage areas clean and organized
• Report any storage concerns (temperature, humidity, pest issues) to supervisor

7. Cleanliness & Safety

• Keep work areas clean throughout the process
• Use proper food handling hygiene (handwashing, gloves if applicable)
• Follow all health and safety protocols
• Report hazards or safety concerns immediately

8. Communication & Support

• Communicate clearly with team members during offloading
• Ask for clarification on procedures as needed
• Support other volunteers or staff as directed

Key Competencies

• Physical ability to lift, carry, and organize items (up to 25 lbs regularly)
• Attention to detail (dates, quantities, organization)
• Teamwork and communication
• Reliability and punctuality
• Willingness to follow food safety protocols

General volunteers do a variety of tasks including food service * dispensing pantry goods * monitoring washrooms * coat check * and various other odd jobs.

During the morning shift, the meal is prepared for service later in the day.
Tasks for this shift include:

• Buttering buns
• Rolling cutlery
• Plating desserts
• Sorting food
• Peeling and/or cutting vegetables
• Making salad
• Making fruit salad
• Bagging food to-go
• Washing, drying, and/or putting away dishes
• Doing laundry

During the afternoon shift, guests are served a meal.
Tasks for this shift include:

• Serving guests at their tables
• Busing tables
• Wiping tables and chairs as guests leave 
• Scraping plates 
• Preparing drinks (coffee, tea, juice, and water)
• Plating meals from the steam table
• Washing, drying, and/or putting away dishes
• Handing out food to guests to go